Italy bursts with extraordinary culinary diversity. Some dishes only appear in specific parts of the country, so we prepared this detailed guide to “The Cuisine of Italy’s Regions,” where we highlight the signature dishes of each Italian province, grouped by region.
Each of Italy’s 109 provinces showcases a typical dish—whether a main course, dessert, or regional specialty. Don’t skip these delights. We’re sure these tips will enrich your food experience in Italy!
🍝 Buon appetito 😋 and Buon viaggio ✈️
Typical Dishes of Lombardy
Milan
Milan shines for Risotto alla Milanese, a creamy, golden risotto thanks to saffron. Locals often pair it with ossobuco, a classic braised veal shank.
Bergamo
Casoncelli stand out in Bergamo: small ravioli filled with meat and cheese, then finished with melted butter, pancetta, and sage.
Brescia
Polenta Taragna warms Brescia with a blend of cornmeal and buckwheat, enriched with melted cheese and butter.
Como
Missultin brings Lake Como to the table: sun-dried agone fish, later grilled and deeply flavorful.
Cremona
Mostarda di Cremona delivers a sweet–spicy fruit preserve in mustard syrup, perfect with meats and cheeses.
Lecco
Polenta e Uccelli appears on traditional tables in Lecco: roasted small birds served alongside polenta.
Lodi
Raspadüra delights with ultra-thin curls of Grana Padano shaved straight from the wheel and served fresh.
Mantua (Mantova)
Tortelli di Zucca sweeten Mantua: ravioli filled with pumpkin, amaretti, and mustard fruits.
Monza e Brianza
Cotechino con Lenticchie stars at New Year: a rich pork sausage served with lentils for good luck.
Pavia
Risotto alla Certosina mixes rice with frogs, snails, and mushrooms for a time-honored Pavia specialty.
Sondrio
Pizzoccheri from Valtellina use buckwheat noodles tossed with potatoes, cabbage, and melted cheese.
Varese
Bruscitti brings slow-cooked, shredded beef scented with fennel seeds and wine—pure Varese comfort food.
Typical Dishes of Piedmont (Piemonte)
Turin (Torino)
Turin sets the tone with Bagna Cauda, a warm dip of anchovies and garlic for dunking crisp, fresh vegetables.
Alessandria
Agnolotti al Plin—tiny meat-filled ravioli—arrive dressed with butter, meat sauce, or served in broth.
Asti
Bonet finishes a meal with chocolate, eggs, sugar, coffee, and amaretto—think of a silky Piedmontese pudding.
Biella
Polenta Concia turns humble polenta into comfort food with butter and melted fontina.
Cuneo
Tajarin al Tartufo features fine egg pasta, butter, and shaved truffles—Cuneo’s indulgent icon.
Novara
Paniscia brings a hearty risotto of rice, beans, cabbage, pork, and red wine.
Verbano-Cusio-Ossola
Tapulone slow-cooks finely chopped donkey or beef with red wine and herbs for deep, rustic flavor.
Vercelli
Risotto alla Vercellese—also called “panissa”—uses local rice and pork sausage for a robust bowl.
Typical Dishes of Veneto
Venice (Venezia)
Sarde in Saor balance sweet and tangy: sardines marinated with onions, vinegar, and raisins—classic Venetian flavors.
Belluno
Casunziei are ravioli filled with beet, potato, or spinach, then glossed with melted butter and poppy seeds.
Padua (Padova)
Risi e Bisi marries rice and fresh peas in a risotto-style preparation—a spring favorite in Padua.
Rovigo
Baccalà alla Polesana slowly stews dried cod with tomato, onion, and white wine for a comforting plate.
Treviso
Radicchio di Treviso—grilled or roasted—adds pleasant bitterness to sides or salads.
Verona
Verona pours wine into Risotto all’Amarone, which gains a rich hue and an elegant, layered taste.
Vicenza
Baccalà alla Vicentina slow-cooks dried cod in milk and olive oil, then lands on the plate with polenta.
Typical Dishes of Emilia-Romagna
Bologna
Bologna serves the famed Tagliatelle al Ragù—known worldwide as Bolognese sauce—over long, flat ribbons of pasta.
Ferrara
Salama da Sugo brings a distinctive cured sausage slowly simmered in tomato sauce, served with mashed potatoes.
Forlì-Cesena
Cappelletti in Brodo float delicate meat- or cheese-filled pasta in a savory broth—comfort in a bowl.
Modena
Modena prides itself on Tortellini in Brodo: tiny meat-filled rings served in rich meat broth.
Parma
Prosciutto di Parma brings delicate flavor and silky texture—the benchmark for Italian cured ham.
Piacenza
Pisarei e Fasö combine bread-and-flour gnocchi with a bean and pancetta sauce—a hearty local staple.
Ravenna
Piadina Romagnola is a beloved flatbread, often stuffed with prosciutto, cheese, and greens.
Reggio Emilia
Erbazzone bakes a savory pie filled with spinach, chard, pancetta, and cheese—ideal as a snack or starter.
Rimini
Passatelli in Brodo craft noodles from breadcrumbs, cheese, and eggs, cooked in broth for a soulful meal.
Typical Dishes of Tuscany (Toscana)
Florence (Firenze)
Florence fires up the grill for Bistecca alla Fiorentina, a thick-cut T-bone seasoned simply with salt, pepper, and olive oil.
Arezzo
Acquacotta offers a simple vegetable soup—once a peasant staple—with stale bread, tomato, and onion.
Grosseto
Tortelli Maremmani fill large ravioli with ricotta and spinach, then arrive with meat sauce or butter and sage.
Livorno
Cacciucco ladles a bold fish and seafood stew, seasoned with garlic, chili, and tomato, served over bread.
Lucca
Zuppa di Farro celebrates ancient grains with farro, vegetables, herbs, and sometimes meat—a local favorite.
Massa-Carrara
Lardo di Colonnata offers silky cured pork back fat seasoned with herbs and spices, traditionally aged in marble.
Pisa
Zuppa alla Pisana serves a rustic bean-and-cabbage vegetable soup thickened with bread and finished with olive oil.
Pistoia
Necci are chestnut-flour crêpes, often filled with ricotta or chocolate—perfect for a sweet break.
Prato
Biscotti di Prato crunch with almonds—also called cantuccini—and pair beautifully with Vin Santo.
Siena
Pici all’Aglione twirl thick, hand-rolled pasta in a garlicky tomato sauce—a Sienese classic.
Prato
Biscotti di Prato return with an almond-crisp profile—cantuccini again—traditionally dipped in sweet Vin Santo.
Typical Dishes of Umbria
Perugia
Torta al Testo bakes as a flatbread on a hot stone—“testo”—then gets stuffed with cold cuts or vegetables.
Terni
Strangozzi al Tartufo tosses thick, rustic pasta with truffle sauce—one of Umbria’s prized flavors.
Typical Dishes of Marche
Ancona
Brodetto di Pesce stews mixed fresh seafood with tomatoes and spices—coastal comfort from Ancona.
Ascoli Piceno
Olive all’Ascolana fill large green olives with meat, bread them, and fry them to golden perfection.
Fermo
Vincisgrassi layers pasta with ragù, chicken offal, and béchamel—Marche’s soulful take on lasagna.
Macerata
Ciauscolo spreads like a savory pâté—soft pork sausage with wine, garlic, and pepper.
Pesaro e Urbino
Crescia resembles focaccia and often comes stuffed with cold cuts, cheese, or greens—street-food style.
Typical Dishes of Lazio
Rome (Roma)
Rome claims Spaghetti alla Carbonara: spaghetti tossed with eggs, Pecorino Romano, pancetta, and black pepper—no cream needed.
Frosinone
Timballo alla Ciociara stacks pasta sheets with meat sauce and vegetables, then crowns it with béchamel.
Latina
Tiella di Gaeta bakes as a savory pie filled with octopus, tomato, and olives—Gaeta’s seaside signature.
Rieti
Stracciatella alla Romana swirls beaten eggs and cheese into hot broth for a quick, cozy soup.
Viterbo
Acquacotta returns in Viterbo with rustic vegetables, stale bread, tomato, onion, and a drizzle of olive oil.
Typical Dishes of Abruzzo
L’Aquila
Arrosticini grill skewers of lamb—simple, smoky, and perfect with bread and wine.
Chieti
Brodetto alla Vastese from Vasto stews fish with tomatoes, garlic, and olive oil for coastal depth.
Pescara
Scrippelle ‘mbusse roll delicate egg crêpes and bathe them in savory broth—a Pescara comfort dish.
Teramo
Maccheroni alla Chitarra cuts square spaghetti on a “chitarra” tool, then dresses it with meat or tomato sauce.
Typical Dishes of Molise
Campobasso
Cavatelli shape into small pasta shells, usually served with tomato sauce and vegetables.
Isernia
Pampanella roasts pork marinated with chili and garlic—spicy, juicy, and unforgettable.
Typical Dishes of Campania
Naples (Napoli)
Naples created the Neapolitan Pizza: a blistered thin crust topped with tomato, buffalo mozzarella, and fresh basil.
Avellino
Minestra Maritata (“wedding soup”) unites meats and greens in a celebratory bowl often enjoyed during holidays.
Benevento
Struffoli sweeten the season with fried dough pearls glazed in honey and sprinkles—especially at Christmas.
Caserta
Mozzarella di Bufala offers a creamy, delicate fresh cheese beloved across Italy—Caserta’s pride.
Salerno
Spaghetti alle Vongole keeps it simple and perfect: spaghetti with clams, olive oil, garlic, and parsley.
Typical Dishes of Basilicata
Potenza
Pasta con Peperoni Cruschi tosses pasta with crunchy fried dried peppers—simple and irresistible.
Matera
Cialledda refreshes summer days with a bread salad of soaked stale bread, tomatoes, onions, and olive oil.
Typical Dishes of Puglia
Bari
Orecchiette alle Cime di Rapa pair ear-shaped pasta with turnip greens, garlic, and anchovies—a Bari classic.
Brindisi
Fave e Cicoria serves creamy fava bean purée with sautéed chicory, finished with olive oil.
Foggia
Pancotto transforms stale bread simmered in vegetable broth with olive oil, garlic, and chili into pure comfort.
Lecce
Rustico Leccese bakes flaky pastry stuffed with béchamel, tomato, and mozzarella—a beloved street snack.
Taranto
Cozze alla Tarantina cook mussels in a spicy tomato sauce—vibrant and satisfying.
Barletta-Andria-Trani
Burrata showcases a creamy, delicate fresh cheese, especially famous in Andria.
Typical Dishes of Calabria
Catanzaro
Morzello brings spicy stewed beef tripe in tomato sauce, served with bread—bold and traditional.
Cosenza
Lagane e Ceci pairs wide, flat pasta with chickpeas and olive oil for a simple, satisfying dish.
Crotone
Sardella spreads a spicy blend of ground sardines, chili, and herbs—perfect on warm bread.
Reggio Calabria
‘Nduja turns up the heat: a soft, spreadable pork salami with Calabrian chili—addictive and versatile.
Vibo Valentia
Fileja alla ‘Nduja twirls local pasta in that spicy ‘nduja sauce for a fiery favorite.
Typical Dishes of Sicily (Sicilia)
Agrigento
Couscous di Pesce brings North African echoes to Sicilian shores—especially around Sciacca—with seafood-rich couscous.
Caltanissetta
Pasta con le Sarde combines pasta, sardines, wild fennel, raisins, and pine nuts for sweet–savory harmony.
Catania
Pasta alla Norma stars tomato sauce, fried eggplant, ricotta salata, and basil—Catania on a plate.
Enna
Piacentinu Ennese is a sheep’s milk cheese scented with saffron and black pepper—a striking local specialty.
Messina
Pesce Spada alla Ghiotta simmers swordfish fillets with tomato, olives, and capers—bright and briny.
Palermo
Arancini fry crispy rice balls filled with ragù, cheese, or peas—a beloved Sicilian street food, especially in Palermo.
Ragusa
Scaccia folds like a stuffed focaccia with tomato, cheese, onion, and sometimes eggplant—hearty and portable.
Siracusa
Anelletti al Forno bake ring-shaped pasta with meat, peas, and cheese—comforting and family-friendly.
Trapani
Busiate al Pesto Trapanese twirl corkscrew pasta in a tomato–basil pesto with almonds and garlic—fresh and fragrant.
Typical Dishes of Sardinia (Sardegna)
Cagliari
Fregula con Arselle cooks couscous-like pasta pearls with clams for a seaside favorite.
Carbonia-Iglesias
Malloreddus—little ridged shells—often meet a sausage sauce for Sardinia’s homestyle classic.
Nuoro
Porceddu roasts suckling pig low and slow with rosemary—crisp outside, juicy inside.
Oristano
Bottarga di Muggine slices cured mullet roe—salty, rich, and fantastic over bread or pasta.
Olbia-Tempio
Zuppa Gallurese layers stale bread soaked in broth, tops it with cheese, and bakes it—rustic and satisfying.
Ogliastra
Culurgiones seal potato, pecorino, and mint inside handmade ravioli, often served with tomato sauce.
Typical Dishes of Liguria
Genoa (Genova)
Pesto alla Genovese blends basil, pine nuts, garlic, cheese, and olive oil—traditionally served with trofie or trenette.
Imperia
Brandacujun mixes salt cod and potatoes, then perfumes the mash with garlic, olive oil, and parsley.
La Spezia
Mesciua ladles a slow-cooked soup of mixed grains and legumes, finished with olive oil.
Savona
Torta Pasqualina layers very thin pastry with spinach, ricotta, and whole eggs—a springtime favorite.
Typical Dishes of Trentino–Alto Adige
Trento
Canederli turn leftover bread into dumplings with milk, eggs, and spices—served in broth or with meat sauce.
Bolzano
Speck brings lightly smoked, herb-cured ham—fragrant, savory, and perfect on a platter.
Typical Dishes of Friuli Venezia Giulia
Udine
Frico fries Montasio cheese with potatoes and onions until crisp outside and soft inside—pure comfort.
Gorizia
Goulash brings a hearty stew of beef with paprika, onion, and spices—showing the region’s Hungarian influences.
Pordenone
Pitina offers a smoked meat delicacy—goat or lamb—mixed with cornmeal and herbs.
Trieste
Jota warms chilly days with sauerkraut, beans, and potatoes—simple ingredients, big flavor.
Typical Dishes of Aosta Valley (Valle d’Aosta)
Aosta
Fonduta melts Fontina with milk and eggs, then invites you to dip bread or vegetables—a cozy Aosta Valley specialty.
Our Final Thoughts
Exploring Italy through its food is more than just eating — it’s living the culture. Each region preserves unique recipes that you won’t find anywhere else in the country, sometimes not even outside that specific province. Tasting the typical dish of every place is the best way to connect with local traditions, understand their history, and experience flavors that make each corner of Italy unforgettable.
For more Italy travel tips, check out:
First Time in Italy? Essential Travel Tips You Must Know
The 50 Most Famous Italian Wines
Driving in Italy: Essential Tips for Car Rental, Tolls, Parking, and ZTL Zones
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